Vegan Maple Cinnamon Plantain Chips
Green plantains get a serious glow-up here, transformed into golden, warmly spiced chips that are equal parts snappy and satisfying. The coating is completely plant-based — just melted coconut oil, pure maple syrup, and a fragrant blend of Ceylon cinnamon, ginger, and sea salt — so there's nothing to swap or second-guess. Ceylon cinnamon is worth seeking out for this one; its softer, more floral heat plays beautifully against the natural starchiness of the plantain without overwhelming the maple sweetness. The key to getting that addictive crunch is slicing the plantains as thin and uniform as possible, then giving every chip its own space on the baking sheet so the oven can do its job without steaming anything soft. A final rest on a wire rack is where the magic really happens — they firm up into proper chips as they cool, so patience pays off. These are the kind of snack that disappears fast, and the fact that they're made from whole, simple ingredients makes it very easy to justify a second handful.
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Learn more →Ingredients
4 servings
- 2 large green plantains, peeled
- 2 tbsp coconut oil, melted
- 1 tbsp pure maple syrup
- ¾ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Using a mandoline set to 1/16-inch thickness, or a sharp knife, slice the peeled plantains into rounds as uniformly thin as possible — aim for about 1/16 to 1/8 inch. Thicker slices will be chewy rather than crisp.
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